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Teriyaki turkey

Eaten without the skin, turkey makes a healthy, tasty meal. Turkey breast is the leanest of meats, and its mild flavour makes it a versatile ingredient. It also supplies high-quality protein and B vitamins.

Janet Mitchell

Ingredients
Serves: 12 

  • 1/3 cup reduced-salt soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon grated orange zest
  • 1 teaspoon ground cinnamon
  • 1 turkey (about 6kg)
  • 2 heads garlic, sliced in half
  • 1 tablespoon plain flour
  • 2 cups chicken or turkey stock
  • Salt
  • Freshly ground black pepper

Directions
Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

  1. Preheat the oven to 180°C. Combine the soy sauce, honey, sesame oil, orange zest and cinnamon in a small bowl. Rub the mixture under the skin of the turkey's breast and drumsticks. Place the garlic in the cavity of the turkey.
  2. Place the bird on a rack in a baking dish and pour 2 cups water into the dish. Roast the turkey, covered, for 24 minutes per kilogram, or until the thigh meat registers 75°C. Uncover for the last 40 minutes of cooking.
  3. Transfer the turkey to a cutting board; discard the garlic. Pour the pan juices into a gravy separator and then pour the defatted juices into a small saucepan. Whisk together the flour, stock, and salt and pepper to taste, and add to the pan juices. Cook, stirring for 4 minutes or until the gravy is slightly thickened. Remove the turkey skin before carving the bird.

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